Gluten-Free Linzer Cookies

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1/2 tsp salt 1/2 tsp salt
• 1 cup unsalted butter, softened 1 cup unsalted butter, softened
• 3/4 cup granulated sugar 3/4 cup granulated sugar
• 1 large egg yolk 1 large egg yolk
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 tsp almond extract 1/2 tsp almond extract
• 1 tbsp lemon zest 1 tbsp lemon zest
• 1/2 cup raspberry jam or your favorite fruit preserve 1/2 cup raspberry jam or your favorite fruit preserve

Instructions

1. 1

   In a medium bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), and salt until thoroughly combined. Set this dry mixture aside.

2. 2

   In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

3. 3

   Add the egg yolk, vanilla extract, almond extract, and lemon zest to the creamed butter and sugar mixture. Beat on low speed until just combined, ensuring the mixture is smooth and fragrant.

4. 4

   Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until a cohesive dough forms. The dough will be soft and slightly sticky; avoid overmixing.

5. 5

   Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or until firm enough to handle. This chilling step is crucial for easier shaping.

6. 6

   Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface (using your GF flour blend), roll out one disc of dough to about 1/8-inch thickness. Use a fluted round cookie cutter to cut out shapes, then use a smaller cutter to create a hole in the center of half of the cookies.

7. 7

   Carefully transfer the cut-out cookies to the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

8. 8

   Once completely cooled, spread a thin layer of raspberry jam or your chosen preserve onto the solid cookies. Gently place the cookies with the cut-out centers on top to create sandwich cookies. Dust with powdered sugar if desired.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.